I decided to take on this week's meal plan myself. I wanted to get some of our newer recipes in the mix and, truthfully, I needed to restock my Paleo bank account to get this new year started off right!
If you didn't know, I am Paleo Nick's sister, Katie, and my family and I live in Henderson, NV. I am currently a stay-at-home mother of three and the Paleo Nick meal plan coordinator. My job description includes finding all the wonderful volunteers who test our plans each week and documenting their journeys in a format that hopefully benefits anyone willing to follow along. I've been in this role for just over two years and while it can be difficult some weeks - nothing like working on deadlines and promises! - I do my best to provide the basic "ingredients" for a well-planned lifestyle of super tasty meals that will fuel your body in a healthy way each and every day.
My plan consists of some recipe choices that make larger portions, which allow you to feed yourself and your families through the week, plus others that are smaller, quick options - the kind you can whip together any night, right in your own kitchen.
My cousin Rachel, her husband Juan, and their two beautiful daughters came to visit us recently and I thought I would test out my recipes and have them help me with some feedback. It was a fun way to feed our guests good, healthy meals and spend time in the kitchen together. Rachel has now agreed to test a plan for me sometime later this year, so stay tuned for that.
Please enjoy the pictures I took along my six-recipe meal plan:
I threw the Pork Green Chile into my slow cooker one afternoon and split it into twelve portions.
The Almond Crusted Tenderloin was dinner one night. It made two good sized meals and we had some leftover pork and guac.
This Chipotle Bison Chili with Butternut Squash took about 45 minutes to prepare and tasted fantastic! We got around twelve portions from this recipe.
We ate the BLT Squared meal for lunch one afternoon. It fed four adults, split it into 8 portions.
I made the Fajita Pie the day the Soto family left and packaged it up into portions to freeze. I split it into 6 large portions.
Rachel filled the Shrimp Stuffed Shrooms for me while Tate, my middle child, supervised. These were very tasty! I made fourteen mushrooms, because that was what the recipe called for, but still had double that leftover of the filling, so I froze that to use again later. We paired these with the BLTs, and each ate a few.
This week I would like to thank my brother Nick. He inspires me by reaching for his goals in life and doing whatever it takes to make them happen. He is one of the hardest working people I know, and I couldn't be more proud of his accomplishments involving health and nutrition mixed with his love of cooking.
I always knew he was going to be a go-getter in life, as we are only eighteen months apart in age. When we were kids, he had so many different ideas in his head of how to get what he wanted, from collecting cans on Saturday mornings at the age of ten (we lived in a college neighborhood, so he usually hit the jackpot) to recycle them for cash, to his paper route days of early mornings and cold winters. He always worked harder than anyone else to accomplish his wants and goals.
This website is only a taste of the many things he has worked to build in his lifetime. I have spent some long days side-by-side with him, working to help him shoot for the next idea, and they are all such great memories. I really don't think I could list them all, but here goes a few I can think of: Forest Fair 2004, catering gigs in Anchorage 03-04, Ninja Seminars in CA and NV, CrossFit Games 2015, and PNW Regionals 2016. I know when I commit to helping you with any project, I won't be getting any sleep, but the way you make the event seem like a race to the finish, with the biggest smile on your face, and a sarcastic comment to make someone laugh, I wouldn't change a thing about it. I love you Nicholas, you make me proud, and I thank you for being who you are inside and out.
Katie! Thank you so much for doing this week's meal plan and for the kind words you wrote about me. The memories run as deep as the lack of sleep, no? Thanks for being my sister and being a part of my dream. You are an awesome mom, sister and daughter. You do the kind of work that I'm not cut out for and you do an amazing job. I look forward to working closer together in the coming year. I love you.
"Keep It Paleo!"
(Some fun photos from Juan and Rachel's visit to Henderson 2017)